Do you have an overabundance of zucchini from your garden and looking for ways to use it up? Make this delicious and moist double chocolate zucchini bread that’s perfect for breakfast, snacking, or dessert.
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Every year, we plant zucchini in your garden, and while some years are better than others, we always make it priority to bake our favorite homemade zucchini bread. It’s the perfect way to use up our summer harvest of zucchini and everyone loves it.
Last year, I tried making chocolate zucchini bread for the first time taking inspiration from our traditional zucchini bread recipe and it came out even better than I thought. My son says it tastes just like a moist chocolate cake and along with his brother request it often.
So, I knew that I wanted to share it with you, just in case you are looking for an easy zucchini bread recipe to try. This double chocolate zucchini bread is rich, moist and loaded with chocolate chips so you get some melted chocolate in every bite. It’s so delicious and perfect for an afternoon snack.
Looking for more ways to use up your bounty of zucchini?
Why You Will Love This Chocolate Zucchini Bread
- It’s extra moist from the fresh shredded zucchini creating a delicious and soft quick bread.
- Easy to make with simple ingredients that you may already have in your pantry.
- Kid-friendly as it tastes more like chocolate cake than a traditional quick bread.
- Great for breakfast, dessert, an afternoon treat, or to share with family, friends, and neighbors.
Looking for more easy quick bread recipes?
Moist Double Chocolate Zucchini Bread
Ingredients for Chocolate Zucchini Bread
Turn your garden zucchini into something everyone will love. This easy double chocolate zucchini bread is moist, rich, and packed with chocolate chips. It’s the perfect homemade treat to enjoy anytime of day.
You will need:
- flour
- unsweetened baking cocoa
- baking soda
- salt
- eggs
- butter
- light brown sugar
- vanilla
- shredded zucchini
- semi-sweet chocolate chips
How to Make Moist Double Chocolate Zucchini Bread
- Preheat your oven to 350 degrees F and grease a 9×5-inch loaf pan.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- Whisk the melted butter, brown sugar, eggs, and vanilla in a larger bowl until smooth. Then, stir in the shredded zucchini.
- Add the dry ingredients and mix until just combined (don’t overmix).
- Stir in the chocolate chips, then pour the batter into your loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely before removing from pan and placing a wire rack to slice and enjoy!
Helpful Tips
- It’s not necessary to peel your zucchini as the skin is thin and you won’t even notice it when it’s baked.
- Don’t squeeze the juice from the fresh zucchini after it’s shredded as the moisture from the zucchini helps keep the bread soft.
- On the other hand, if you are using frozen zucchini (which I do all the time), you will have to thaw the zucchini completely and squeeze out any extra water.
- Don’t overmix as your bread will come out chewy and dense instead of moist.
Variations
- Add chocolate chunks instead of chocolate chips.
- Try it with some chopped walnuts or pecans for some extra crunch.
- Sprinkle some extra chocolate chips on the top before baking.
Storage
- Store in an airtight container in the fridge for up to 7 days.
Double Chocolate Zucchini Bread
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened baking cocoa
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup butter melted
- 1 cup light brown sugar
- 2 large eggs
- 1½ tsp vanilla extract
- 1¼ cups shredded zucchini
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350 degrees F and grease a 9x5-inch loaf pan.
- In a medium bowl, combine the flour, cocoa powder, baking soda, and salt.
- Whisk the melted butter, brown sugar, eggs, and vanilla in a larger bowl until smooth. Then, stir in the shredded zucchini.
- Add the dry ingredients and mix until just combined (don't overmix).
- Stir in the chocolate chips, then pour the batter into your loaf pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the bread cool completely before removing from pan and placing a wire rack to slice and enjoy!
Notes
Helpful Tips
- It's not necessary to peel your zucchini as the skin is thin and you won't even notice it when it's baked.
- Don't squeeze the juice from the fresh zucchini after it's shredded as the moisture from the zucchini helps keep the bread soft.
- On the other hand, if you are using frozen zucchini (which I do all the time), you will have to thaw the zucchini completely and squeeze out any extra water.
- Don't overmix as your bread will come out chewy and dense instead of moist.
Variations
- Add chocolate chunks instead of chocolate chips.
- Try it with some chopped walnuts or pecans for some extra crunch.
- Sprinkle some extra chocolate chips on the top before baking.
Storage
- Store in an airtight container in the fridge for up to 7 days.
You May Like:
- Banana Bread Chocolate Chip Cookies
- Caramel Apple Crisp Muffins
- Cake Mix Pumpkin Spice Donuts
- Cake Mix Apple Spice Donut Recipe
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